Portuguese Cornbread

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1 1/4 cups (295ml) warm water 1 1/4 cups (295ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the cornmeal, all-purpose flour, honey, and sea salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture and olive oil to the dry ingredients. Mix well until a sticky dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
8. 8.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 25-30 minutes or until the crust is golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the bread.
• Active dry yeast — Ensure that the yeast is fresh and active by checking the expiration date and testing it in warm water with a pinch of sugar before adding it to the dough.
• Olive oil — Use a good quality extra virgin olive oil for a subtle fruity flavor in the bread.

Tips & Tricks

• For a more rustic appearance, dust the top of the bread with a little cornmeal before baking.
• To enhance the flavor, you can add grated cheese, olives, or herbs to the dough before shaping it into a loaf.
• Leftover cornbread can be toasted and enjoyed with butter or used as croutons in salads or soups.
• If you prefer a softer crust, cover the bread with a clean kitchen towel as soon as it comes out of the oven.
• Experiment with different ratios of cornmeal to wheat flour to adjust the texture and flavor of the bread.

Serving advice

Serve the Portuguese Cornbread warm or at room temperature. It pairs well with soups, stews, or as a side to grilled meats and vegetables. Spread it with butter or your favorite cheese for a delightful snack.

Presentation advice

Present the Portuguese Cornbread on a wooden cutting board or a rustic bread basket. Slice it into thick slices and serve with a drizzle of olive oil and a sprinkle of sea salt for an extra touch of flavor.